Download HH/KINE 4020 3.00 - W16 - School of Kinesiology and Health Science

York University
Faculty of Health
School of Kinesiology and Health Science
KAHS 4020 3.0 – Human Nutrition
Winter term – January to April 2016
Course director:
Dr. Rolando Ceddia
Department of Kinesiology and Health Science
Lab/Office address: 225A – Lumbers Building
Email: [email protected]
Office hours:
Tuesdays and Thursdays from 11:30 to 12:30
Course Description:
This course focuses on basic and applied concepts of nutrition and their relevance to human health
and disease. It encompasses the study of food composition and the role of various nutrients in the
regulation cell, tissue, and organ function, as well as the implications for the maintenance of a
healthy organism throughout life span. It starts with the identification of major components of the
digestive system and their functions in the process of breaking down food and absorbing nutrients.
It includes the study of how carbohydrates, fats, and proteins are digested, absorbed, transported,
and metabolized in various tissues and organs of the body. This is followed by the analysis of the
role of vitamins and minerals in maintaining physiological function, the impact of deficient intake
on health, and their recommended dietary intakes. Major aspects of alcohol metabolism and issues
associated with its overconsumption are discussed. It concludes with the study of energy
metabolism and weight control focusing on the manipulation of calorie content, nutrient
composition of the diet, and exercise.
Learning objectives
The overall objective is to provide the students with a basic and integrative understanding of
nutrition and health. The intent is that students acquire enough knowledge of nutrition so they can
apply science-oriented diet principles on a day-to-day basis.
Specific objectives are that the students:
1. Identify the main components of the digestive system and understand their respective roles in
digestion, absorption, transport and metabolism of nutrients;
2. Use evidence-based concepts of nutrition to choose what foods to consume and make
educated dietary choices;
3. Integrate concepts of anatomy, physiology, biochemistry, and metabolism into nutrition in
order to use food to provide the appropriate types and amounts of nutrients required for
normal physiological function;
4. Apply the principles of nutrition to maintain normal health and prevent common diseases such
as diabetes and cardiovascular disease;
5. Understand the importance of diet and exercise in the maintenance of a healthy body weight
throughout life span.
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Methodology:
Traditional lecture style combined with real-life examples and discussion of current issues in
nutrition. Lectures will be supplemented with specific reading material that is pertinent and
relevant to the topics covered in class.
Pre-requisite or Co-requisite:
HH/KINE 2020 3.0 Introduction to Health
HH/KINE 2031 3.0 Human Anatomy
HH/KINE 3011 3.0 Human Physiology I
Topics to be covered:
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Nutrition – general aspects and definitions
Classes of nutrients
Anatomic overview of the digestive system
Role of main organs in digestion
Role of accessory organs in digestion
Digestion, absorption, and transport of carbohydrates, fats, and proteins
Glycemic index and glycemic load
Dietary fiber
Vitamins (fat- and water-soluble)
Minerals (major and trace minerals)
Alcohol
Energy metabolism, diet, and weight control
Required course material:
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Course Manual: Contains all slides used during the lectures and provides the basis for the
students to take notes.
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Course Textbook: Ceddia, RB. Human Nutrition: Science and Application. 2016.
The textbook contains all the material that will be covered during the course, as well as the
content that will compose all exams. It provides detailed explanations of all slides used in
lectures.
Chronogram of classes:
Winter term – Classes start Monday January 4th, 2015
Classes end Monday April 4th, 2015
Section M: Mon, Wed, and Fri from 10:30 to 11:30 am
Section N: Mon, Wed, and Fri from 11:30 to 12:30 pm
No classes during Reading Week: Feb 13th to 19th
Total # of classes = 37
Location where classes are held: CLH – I
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Evaluation:
Type – Multiple choice exams – None of the regular exams are cumulative
Exam # 1 – 23% (Mon, Jan 25th, 2016)
Exam # 2 – 23% (Wed, Feb 24th, 2016)
Exam # 3 – 23% (Fri, March 18th, 2016)
Exam # 4 – 19% (Last day of class – Mon, April 4th, 2016)
Important:
If, for any reason (medical or other) students do not write a midterm, there will be one deferred
exam. In order to be eligible to take the deferred exam, the student must present adequate
documentation (Dr.’s note) as to why the exam was missed.
The deferred exam will cover the material related to the missed exam(s) and have a value
proportional to the missed exam(s). It will take place in May 2016 at a date, time, and location to
be determined. The deferred exam will contain questions with the same degree of difficulty as the
missed exam(s). If the deferred exam is missed, a grade of 0 (zero) will be entered for the mark.
Students taking deferred exams, especially containing cumulative material, usually do not obtain
good marks. Therefore, students are advised not to miss any of the regularly scheduled exams.
As part of the evaluation, two written assignments have to be completed:
Assignment # 1 – Worth 6% (due date: Friday, Feb 12th, 2016)
Each student will choose one food item eaten on a regular basis, describe the amount consumed
weekly (from Monday to Sunday), and explain the reason why this food item is nutritionally
important. The focus is on the macronutrient composition (carbohydrate, fat, and protein) only of
the food of choice.
Assignment # 2 – Worth 6% (due date: Friday, March 25th, 2016)
Each student will choose one food item (cannot be the same described in assignment #1) eaten
on a regular basis, describe the amount consumed weekly (from Monday to Sunday), and explain
the reason why this food item is nutritionally important. The focus now is on the content and
nutritional value of either one water-soluble (e.g. vitamin C or one of the B complex) or of one
fat-soluble vitamins (e.g. A, D, E, or K) present in the food of choice.
*In order to determine the nutrient composition of the food item selected, the students should
refer to the Canadian Nutrient File (CNF). This is a publication of Health Canada containing the
standard reference food composition database reporting on the amount of nutrients in foods
commonly consumed in Canada.
The CNF is available for free on line at:
www.hc-sc.gc.ca/fn-an/nutrition/fiche-nutri-data/nutrient_value-valeurs_nutritives-tc-tm-eng.php
Click on PDF version – 906 K
Important – The deadlines for the submission of the assignments are firm. A late submission will
not be accepted and the student will receive a 0 (zero) for the assignment. Hard copies of the
assignments will be collected in class. Alternatively, the students can deliver it to the Kine
Administrative Office located in Bethune College room 341.
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Specific guidelines regarding the format of the written assignments:
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Each assignment is strictly a one-page document. Additional pages will be discarded.
2 cm margins (top, bottom, left and right).
Letter size paper typed single space in black and white.
Font: Times New Roman size 14.
Specific guidelines regarding the content of the written assignments:
1. Assignment # 1 or 2 (Top of the page centralized).
2. Student name, ID number, and section.
3. Food of choice (specify when applicable if it is cooked, fried, baked, boiled, raw, etc.
Examples: fried chicken wings, milk 3%, whole egg - boiled, whole-grain brown rice
cooked, chocolate chip cookie, banana, etc.)
4. Quantity (units, portions, weights) of the specific food ingested per week.
5. For assignment # 1, specify the amount in grams per week (g/week) of carbohydrate, fat,
and protein obtained from the consumption of the food of choice. Based on the
macronutrient content, explain why this particular food item is nutritionally important to
be eaten on a regular basis.
6. For assignment # 2, specify the amount in mg, mcg, DFE (dietary folate equivalent),
RAE (retinol activity equivalent), tr (trace), or NE (niacin equivalent) as presented in the
food composition data base. Based on the vitamin content, explain why this particular food
item is nutritionally important to be eaten on a regular basis. The explanation should
mention how your intake relates to the recommended daily allowance (RDA) for the
specific vitamin. The textbook that accompanies this course contains all RDAs for waterand fat-soluble vitamins.
7. The explanation must take a minimum of 20 and a maximum of 30 lines (~325 words).
Points will be deducted from essays that are either shorter or longer than specified.
8. At the bottom of the page, write a scientific reference that supports your written
explanation. Do not print the reference. Websites and opinion articles do not count as
reference.
Important – The 20 to 30 lines of the explanation about the nutritional importance of the food
item has to be coherent, objective, and make sense. The ideas have to be based on scientifically
sound principles and articulated using language that can be understood by a lay person. Bulletpoint format is not accepted. It is important to capture the important elements in a concise,
objective, and contextualized manner.
Break down of the marking scheme:
• Proper formatting – 0.5%
• Clear identification of a food item – 0.5%
• Determination of the amount ingested – 0.5%
• Explanation of the nutritional importance of the food item:
o Length – 0.5%
o Coherence and objectivity – 2.0%
o Scientific correctness – 1.5%
o Scientific reference to support – 0.5%
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IMPORTANT ADDITIONAL INFORMATION FOR STUDENTS
All students are expected to familiarize themselves with the following information:
ACADEMIC HONESTY
York University’s Senate Policy on Academic Honesty
“Academic honesty requires that people do not falsely claim credit for the ideas, writing or other
intellectual property of others, either by presenting such words as their own or through
impersonation. Similarly, academic honesty requires that people do not cheat (attempt to gain an
improper advantage in an academic evaluation), nor attempt to actually alter, suppress, falsify or
fabricate any research data or results, official academic record, application or document.”
Suspected breaches of academic honesty will be investigated and charges shall be laid if
reasonable and probable grounds exist. A student who is charged with a breach of academic
honesty shall be presumed innocent until, based upon clear and compelling evidence, a committee
determines the student has violated the academic honesty standards of the university. A finding of
academic misconduct will lead to the range of penalties described in the guidelines which
accompany this policy. In some cases the University regulations on non-academic discipline may
apply. A lack of familiarity with the Senate Policy and Guidelines on Academic Honesty on the
part of a student does not constitute a defence against their application. Some academic offences
constitute offences under the Criminal Code of Canada; a student charged under University
regulations may also be subject to criminal charges. Charges may also be laid against York
University students for matters which arise at other educational institutions.
To obtain further detailed information on Academic Honesty go to:
http://secretariat-policies.info.yorku.ca/policies/academic-honesty-senate-policy-on/
For detailed information regarding Academic Integrity for Students, go to:
http://www.yorku.ca/academicintegrity/students/index.htm
STUDENT CODE OF CONDUCT
Students are reminded that they should be polite, courteous and civil during their interactions with
the course instructor, TA, and other students. No abuse, aggression, harassment, intimidation,
threats or assault will be tolerated, be it verbal or otherwise. This includes direct interaction and/or
indirect, for example comments on the Course Forum on Moodle, as well as soliciting or
“pushing” the instructor or TA for a higher grade.
For the complete Student Code of Conduct and more details, please access the following website:
http://www.yorku.ca/oscr/studentconduct.html
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